I ferment grapes instead of barley. Right now, I have a 60 gallon barrel of 2013 Syrah aging in my garage. Local fruit from a grower in Carmel Valley, CA. It takes about 1/2 ton to make one barrel. I'll bottle some time between Oct. 2014 and Mar. 2015, depending on taste and start consuming 12-18 months after that.

nothing fermenting at the moment, though i kegged off an Russian Imperial Stout a few weeks back. Wife's request so i brewed my award winning RIS, then added coffee, nibs and vanilla. Its delicious but dangerous. 10.35% abv. Not a huge fan of when you go too crazy with the abv because then it can get meaty and really boozy...

Thinking about doing a hard cider. Haven't ever made one, but locally made cider is less than $5/gal right now, so that's only ~$30 with yeast. Might not even boil it since it's already homogenized, just dump it in a carboy, add some yeast, and let it eat.

On your first one go simple but then on your second one you can add specialty ingredients before pitching your yeast. Like boiling some cinnamin stix and sugar, or boil some raspberries and sugar to add a little color and fruity flavor. Kind of play with things like that.

Originally Posted by _CJ

Thinking about doing a hard cider. Haven't ever made one, but locally made cider is less than $5/gal right now, so that's only ~$30 with yeast. Might not even boil it since it's already homogenized, just dump it in a carboy, add some yeast, and let it eat.

Since I started brewing a few years ago I decided to make my own labels, especially because I Bottle my beer still. They make nice gifts. Here are the Labels and brews in the order I have made them. I also brewed a Lager this summer, but it was over-carbonated, and I did not want to make up labels for a bunch of 12oz bottles. I went with the smaller bottles because it was for my wife, an attempt at Sierra nevada Summerfest Clone that is not my best beer.

I am also going to rack and dry hop a Mosaic DIPA tomorrow but do not have a name or label idea for that one yet.

This was a double batch. I Dry Hopped half of it with Centenial and the other Half with a Cinnamon stick, so the labels just have one little difference in them.